INGREDIENTS: Makes about 3-4 servings
	1 lb (500 g) prawns, in the shell
	1 – inch (2.5 cm) piece of fresh ginger, finely chopped
	2 garlic cloves, finely chopped
	2 Tablespoons soy sauce
	3 Tablespoons sweet sherry
	1 Tablespoons honey
	2 – 3 Tablespoons melted butter

For a spectacular appetizer to serve 3 to 4, allow about
1 lb/500 g raw prawns in the shell without heads and buy the largest you can find (or afford). Split them, discard the intestinal vein and lay them, cut sides up, on a grill rack over a tray.

To make the Ginger and Sherry Glaze combine the ginger, garlic, soy sauce, sherry and honey in a small pan and heat gently until fragrant, 1 to 2 minutes. Brush the glaze over the prawns.

Broil them about 3 inches/7.5 cm from the heat until browned and the meat starts to shrink from the shells – the timing will vary from 3 to 7 minutes, depending on size. Arrange the prawn halves in concentric circles on a platter or individual plates and drizzle over about 2 tablespoons of butter before serving.

This Recipe of the Month selection comes from Anne Willan's newest release: Anne Willan Cooking With Wine (2001) published by Harry N. Abrams, Inc. in association with COPIA: American Center for Wine, Food, and the Arts.